Roasted Pizza Zucchini Boats

Zucchini Pizza Boats

Pizza night looks a little tastier (and healthier!) with this zucchini-forward twist. If you’re craving a slice of za without opting for a doughy crust, this easy, vegetable-loaded version will do the trick!

Roasted Pizza Zucchini Boats

Serves 6

6 small zucchinis (~8-9 inches long)

1.25 cups pizza sauce

1.5 cups shredded mozzarella

⅓ cup mini pepperoni slices

⅓ cup green pepper, chopped into small pieces

⅓ cup mushrooms, chopped into small pieces

⅓ cup red bell pepper, chopped into small pieces

Each serving:

1 small zucchini (~8-9 inches long)

3 T pizza sauce

¼ cup mozzarella

12 slices mini pepperoni 

1 T green pepper, chopped into small pieces

1 T mushrooms, chopped into small pieces

1 T red pepper, chopped into small pieces


Optional garnishes:
Italian seasoning, crushed red pepper, grated Parmesan, etc.

  1. Preheat the oven to 450 degrees F.
  2. Prepare the zucchinis by slicing them in half, lengthwise, and hollowing out the seeds with a small spoon or tool to build a “boat” to hold the toppings. Don’t scoop out too much or the boats will sink, LOL. Arrange the zucchinis on a parchment or foil-lined baking sheet or in a large casserole dish.
  3. Spoon pizza sauce into each boat, filling about ¾ full. The amount of sauce is going to vary a little, depending on the size of your zucchinis. 
  4. Top each zucchini with cheese and your desired toppings (we used mini pepperoni, green pepper, red pepper and mushrooms).
  5. Bake for 12 minutes, then broil for 3-5 minutes at the end.
  6. Top with whatever you like to sprinkle on top of your pizza.

Tips:

  • Choose zucchinis that are about the same size. We used smaller zucchinis. If yours are larger, you will want to adjust the cook time, toppings and serving sizes accordingly.
  • Customize this recipe with your favorite pizza toppings.
  • To ensure everything cooks evenly, the chopped vegetables should be cut into quite small pieces.
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